Thai Rice Soup with Shiitake Mushrooms Recipe by Chef Ping Surakit.

Today, I am cooking Thai Rice Soup with Pork Ribs and Shiitake Mushrooms (Khao Tom Kradok Moo), a dish that is easy to cook and works really well in the New Normal. It can be kept for a few days and the soup stock can also be used to fry, or to create other dishes. The rice can also later be fried or used in other menus. OK, let’s start!


The Base

  • 1 teaspoon Black Pepper
  • 2-3 Coriander Roots
  • 2-3 cloves of garlic

The Soup

  • Coriander Root Paste (prepared before)
  • 1 liter of water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 50g Shiitake Mushrooms
  • 500 g Pork Ribs
  • Chinese Dried Radish
  • Garlic

The Rice

  • Coriander Root Paste (prepared before)
  • 3 tablespoons of oil
  • Add 1 cup of water to cover rice
  • 150 grams of jasmine rice
  • 2 teaspoons of salt

Finishing Touches

  • Coriander Leaves to taste and for garnish


How to cook Rice Soup with Pork Ribs and Mushrooms

Make the Soup

Start by blending one teaspoon of pepper, 2-3 coriander roots and 2-3 cloves of garlic together in a mortar. With your pedestal, pound the mixture until you have a coarse paste. Then separate the paste into two equal parts. Use one for frying with the rice and save the other one to use with the soup.

To make the soup, bring a saucepan of water to the boil and add a pinch of salt for seasoning. Then add a little sugar to balance the flavor of the shiitake mushrooms, pork ribs and salt (the classic Thai sweet and sour taste). These flavors work really well together. Then add the shiitake mushrooms followed by the pork ribs.

Leave the stock to simmer for up to an hour on a low heat (just off boiling) so that the ribs are tenderised and release their flavors which combine with the mushrooms.

Make the Rice

In another saucepan, we will stir fry rice, with coriander roots, garlic, pepper and oil (vegetable or sesame). Put in a good “elbow” of oil.

Add the fragrant jasmine rice, and cover it with just enough water. With a medium heat on the stove cook the rice, stirring regularly. This is the way to cook Jasmine rice without having to drain off any excess water. Add a pinch of salt to flavor the rice.

Combine the Rice & Soup

As the rice continues to cook, keep adding your soup a little at a time whilst gently but constantly stirring the rice.

After 4 to 5 minutes, your “Khao Tom Kradok Moo'' should be ready to serve. Sprinkle with coriander just before serving; how much is up to you but I personally like coriander, so I put in a fair amount.

And there we go. Here is Khao Tom Moo (Thai rice soup with pork), Chef Ping Surakit style.


Once the soup has completely cooled, pour any leftover soup you have into a zip-lock bag. Then both of these can go into the freezer. Another food idea for this New Normal.